Low Fat Fresh Pumpkin Soup

Mmmm lovely on a chilly day, winters evening or as a light lunch. I freeze this to have all year round
Pumpkins are in abundance in my garden in the autumn & last for months kept in the cool. I use them for soup bahnitsa & muffins. Certainly worth cooking with & easy enough to just have baked with your sunday roast.
This is a simple & very tasty soup which can be served as a meal with bread or pumpkin scones or as a light lunch or starter, depending on size of serving. Be careful it is filling!
*******Add an onion to this recipe if you are not intolerant*******

5 cloves Garlic, crushed, chopped & crushed again
1 large Carrot, chopped
Large potato peeled & chopped
Medium Pumpkin, peeled & cut into cubes
Frylight
1 1/2 pints of Water
Fresh ground Blk Pepper
Bay leaves
1 large tsp Bovril chicken stock (or stock cube)
2 tsp Curry or Balti powder
1 tsp Sage (or rosemary)
Half cup of milk, optional

Spray a large stock pan with frylight & saute garlic & onion, if you are using, until it softens & starts to brown. Add carrot, pumpkin, potato & water. Bring to the boil, then turn down to a simmer.
Add chicken stock, curry powder to taste, bay leaf & sage.

Simmer soup for roughly 45 mins, allow to cool slightly then blitz it too get a smooth soup. You can leave some chunky bits if you like.
if you want a creamy soup add the milk season with pepper & serve.
You can freeze this soup but do not put the milk in!